Despite my efforts to keep my daughter’s wardrobe and toys in varying colours so she isn’t heavily biased towards pink, her favorite color is….pink.
“Pink is my favourite color. I don’t like brown. Yellow is good.” – My 3 year old daughter
I asked her what kind of cake she would like for her birthday, and to no surprise, she said “pink.” Not a chocolate, Dora, or Curious George cake — she wanted a pink cake. We’re still on the no-artificial-food-colouring bandwagon and I had been curious about the pink lady cake recipe, so I decided to go with it.
Upon reading the reviews of the pink lady cake, I learned that it wasn’t as pink after it was baked. Flour and sugar kind of ruin that one. Determined to make a really pink cake, I changed the recipe around a bit to use raspberries and strawberries. Raspberries leak way more colour; I would have considered a cherry cake had they been available at the store, but alas…
Adapted from Smitten Kitchen’s Pink Lady Cake
For the cake
4 1/2 cups cake flour
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 cup pureed frozen raspberries
1 cup pureed frozen strawberries
8 egg whites
2/3 cup milk
For the cream cheese frosting
3 (8 ounce) packages cream cheese, softened
3/4 cup (1 1/2 sticks; 6 ounces) unsalted butter, softened
3 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
For the artistically challenged
8 pink macaroons
Dark chocolate shavings
The recipe directions are the same, except the following:
- I did two layers instead of three (did cupcakes with the extra batter).I didn’t put any frosting on the cupcakes — the cake is going to need it all. Raspberries made the cake a little tart, so the extra sweetness will be appreciated.
- Be very generous with the frosting between the layers (I wasn’t) or the cake will feel too dense.
- I’d recommend doing 4 layers (slicing each layer horizontally) to keep the cake moist.